This cobbler is life. Seriously, the most amazing dessert, my family ate almost the entire skillet in one sitting.
So this summer:
Moist, juicy peaches, borderless, and a peak of sweetness baked into a jam base under a light layer of coarse-sugar-coated biscuit dough for shine and crunch.
We need you. We need a fresh peach cobbler resting warm from the oven on our counters. We need to put it in bowls and swim with a lump of melted vanilla ice cream, need it cold in our fridge and ask—ask us—to eat peach cobbler for breakfast.
Obviously we’ll do it because we’re not monsters. Peach cobbler is in charge here.
* Ingredients :
° 4 generous 6-8 cups (depending on size) peaches, peeled and thickly sliced
° ½ cup * (100 g) + 3 tablespoons (45 g) granulated sugar
° 1 teaspoon lemon peel
° 1 tablespoon fresh lemon juice
° Half a teaspoon of vanilla extract
° 1 1/2 cups (200 g) flour
° 1 tablespoon baking powder
° Half a teaspoon of salt
° 1/3 cup (75 g) sweet, chilled butter
° 1 lightly beaten egg
° ½ cup (65 ml) milk
* Instructions :
Preheaat oven to 400°F (200°C). Butter a 2-quart (2-litre) glass or ceramic baking dish .
Arrange peeled and thickly sliced peaches in a buttered baking dish. Sprinkle ½ cup sugar, lemon peel and vanilla juice and stir. Bake for 20 minutes, until peaches are tender and glazed and juices are bubbling.
While the peaches are baking, make the cobbler dough by sifting the flour, baking powder, and salt together into a large mixing bowl and then stirring in the remaining 1 tablespoon of sugar. Feel free to add a dash of ground cinnamon if you like. Cube the butter and stir in the flour, then rub the butter into the flour mixture until it resembles cornmeal or wet sand. Beat the egg with the milk, then pour it over the flour mixture. Stir with a fork until well combined and a thick mixture.
Remove the cooked peaches from the oven and, working quickly, drop the dough in a very large amount even onto the peaches. Sprinkle the rest 2 tsps of sugar equally over the dough also returnning the dish to the oven to bake for 16 – 21 min until the dough is puffed, firm and golden brown.
Serve warm – not hot because fruit juices fresh from the oven can burn! With fresh, slightly sweetened whipped cream or a scoop of your favorite ice cream.